Classic Steak and Potato Pie: Hearty Comfort in Every Slice
Experience the rich flavors of tender beef and flaky pastry in every slice.
Best Steak and Potato Pie Recipe
Nothing warms up a dinner table like a classic steak and potato pie. This beloved recipe layers tender beef, hearty vegetables, and golden, flaky pastry into an all-in-one meal that’s perfect for family gatherings, cozy weekends, or special occasions. Here, we’ll guide you through every step—from selecting the right cut of beef to mastering the homemade crust—so you can serve a pie that’s bursting with flavor and comfort.
Ingredients
For the Filling:
- 2 Tbsp. olive oil, divided
- 2 lb. beef chuck, cut into 1-inch cubes
- 1 1/2 tsp. kosher salt, divided, plus more to taste
- 1/2 tsp. ground black pepper
- 2 Tbsp. salted butter
- 2 carrots, cut into 1-inch chunks
- 2 garlic cloves, chopped
- 1 onion, diced
- 1/4 cup all-purpose flour, divided
- 1 Tbsp. tomato paste
- 1 cup stout beer (such as Guinness)
- 1 cup low-sodium beef broth
- 1 lb. baby red potatoes, quartered
For the Crust:
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/2 tsp. kosher salt
- 1 1/2 sticks (12 tablespoons) cold salted butter, cut into small pieces
- 1 large egg yolk, plus 1 whole egg
- 1 Tbsp. distilled white vinegar
- 1/4 cup chopped fresh chives
Step-By-Step Instructions
Preparing the Filling
- Sear the Beef: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Pat beef cubes dry, then season with 1 teaspoon kosher salt and black pepper. Brown half of the beef on all sides (about 4–5 minutes). Remove to a plate and repeat with remaining beef in additional oil.
- Sauté Vegetables: Melt butter in the pot, then add carrots, garlic, and onion. Cook, stirring, until lightly softened (3–4 minutes).
- Develop Flavor: Sprinkle 1 tablespoon flour and add tomato paste. Cook for 1 minute, stirring constantly. Pour in the beer and beef broth, add remaining 1/2 teaspoon salt, then return beef to the pot.
- Slow Simmer: Cover and simmer gently until beef is tender (45 minutes–1 hour). Add potatoes and simmer, covered, until just tender (15 minutes).
- Thicken the Filling: In a small bowl, mix the remaining flour with water (3 tablespoons flour + 1/3 cup water). Stir this into the stew, then simmer uncovered for 5 minutes to thicken. Taste and adjust seasoning.
- Cool the Mixture: Remove from heat, transfer to a deep-dish pie plate, and let cool for about 45 minutes. Cooling prevents a soggy crust.
Preparing the Crust
- Make the Dough: In a large bowl, combine flour and salt. Using a pastry cutter, add the butter and cut it into the flour until the mixture resembles tiny pebbles.
- Add Liquid Ingredients: Beat the egg yolk with 2 tablespoons ice water; add this along with vinegar and chives to the dough. Mix together and knead a few times—if still crumbly, add more ice water a tablespoon at a time until dough holds together.
- Chill the Dough: Pat dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes (up to overnight).
- Roll Out the Crust: On a floured surface, roll dough into a 13-inch round. Place over the cooled filling in the pie plate.
- Shape & Vent: Fold the excess dough under itself, crimp the edges, and cut three small steam vents in the center.
- Egg Wash: Beat the whole egg; brush it liberally over the crust for a golden, glossy finish.
Baking the Pie
- Preheat the oven to 400°F (200°C).
- Place pie plate on a baking sheet to catch drips.
- Bake until the crust is golden and crisp and the filling is bubbling (about 40–45 minutes).
- Let rest 15–20 minutes before slicing. This helps filling set for neat, easy servings.
Classic Flavor Combinations
| Ingredient | Role in Pie | Flavor Contribution |
|---|---|---|
| Beef Chuck | Main protein | Rich, savory, tender texture |
| Carrots & Onion | Vegetable base | Sweet, earthy, subtle aromatics |
| Potatoes | Hearty filler | Earthy, creamy bites |
| Stout Beer | Braises and flavors filling | Robust, malty depth |
| Flaky Butter Crust | Encases filling | Buttery, crisp contrast |
| Chives | Herb in crust | Fresh green notes |
Tips & Tricks for Success
- Pick the Right Beef: Beef chuck is ideal for its marbling and tenderness after simmering. Cut cubes evenly to ensure uniform cooking.
- Don’t Rush the Simmer: Allow enough time for beef to become meltingly tender, and potatoes to infuse with flavor.
- Chill the Filling: Cooling the filling before assembling prevents the crust from becoming soggy and assists with neat slices.
- Cold Butter, Cold Dough: Cold ingredients yield a flaky, crisp crust. If flour/butter mixture warms, pop it in the fridge briefly.
- Egg Wash Matters: The final egg wash ensures a beautiful, glossy sheen and color.
- Vegetarian Variation: Substitute crimini mushrooms and root vegetables for beef, and use vegetable broth for a meat-free pie.
What others are reading
Serving Suggestions
- Gravy: Pair slices with a side of beef gravy or pan sauce for extra richness.
- Greens: Serve with lightly dressed greens or peas for color and contrast.
- Pickles: Tangy pickles or chutney cut through richness beautifully.
- Leftovers: Reheat gently in the oven or enjoy cold for a picnic treat.
Common Variations Around the World
- British Steak and Ale Pie: Includes mushrooms and ale, often topped with puff pastry.
- Australian Meat Pie: Features minced beef, gravy, and a shortcrust/puff pastry lid.
- Steak and Kidney Pie: Adds lamb kidney for signature British flavor.
- French Tourtière: Quebec’s spiced meat pie, frequently served during holidays.
Nutritional Highlights
This pie offers balanced nutrition from lean protein, root vegetables, and a homemade crust. For a lighter version, consider using whole wheat flour and leaner cuts of beef, or increase the vegetable proportion for additional fiber and vitamins.
FAQs About Steak and Potato Pie
Q: Can I make steak and potato pie in advance?
A: Yes, both the filling and crust can be prepared a day ahead. Refrigerate filling and dough separately, then assemble and bake when ready.
Q: Is it possible to freeze steak and potato pie?
A: Absolutely. Assemble the pie but don’t bake; wrap tightly and freeze up to two months. Bake directly from frozen (add 10–15 minutes to baking time).
Q: Which beer should I use?
A: Stout beers like Guinness add robust, malty depth but any rich, dark ale will work. For alcohol-free versions, substitute extra broth.
Q: Can I substitute store-bought pastry?
A: You can use refrigerated pie crusts for convenience, though homemade crust brings superior flavor and flakiness.
Q: How do I avoid a soggy bottom crust?
A: Be sure to cool the filling before assembling, and bake on a hot tray to ensure the bottom sets quickly.
Expert Tips for Pie Perfection
- Portion Meat & Vegetables: Cut all steak, potatoes, and veggies in even sizes to ensure every bite is well balanced.
- Start on High Heat, Finish Low: Browning beef develops deep flavor, while slow simmering makes it tender.
- Layering for Flavor: Searing beef first, then caramelizing onions, helps build the pie’s savory depth.
- Try Add-Ins: Mushrooms, peas, or parsnips can enhance flavor and nutrition. Experiment with your favorites!
Final Thoughts
Few dishes capture the spirit of comfort food as well as a steak and potato pie. With rich, savory meat, tender vegetables, and a golden crust, every slice delivers warmth and satisfaction. Customize the filling, try different herbs, and savor the process—whether you’re cooking for a crowd or craving a cozy homemade meal.
References
- https://www.melissassouthernstylekitchen.com/steak-and-potato-pie/
- https://www.thepioneerwoman.com/food-cooking/recipes/a43099559/steak-and-potato-pie-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a84156/freezer-friendly-shepherds-cottage-pie/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g43905272/steak-and-potato-recipes/
- https://www.youtube.com/watch?v=H94Bc_4tYes
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g44041082/pot-pie-recipes/
- https://www.youtube.com/watch?v=iMiUwlmz578
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